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Pancake Breakfast Tacos

Prep Time:

10 mins

Cook Time:

30 mins

Servings:

Flavors Used:

Start your morning the Dan-O’s way with these sweet, cheesy Pancake Breakfast Tacos! Packed with fluffy Dan-O’s Cheesoning scrambled eggs, crispy bacon, and drizzled with smoky chipotle maple syrup, this breakfast recipe brings big flavor to the breakfast table. These pancake tacos are the perfect mashup of sweet and savory, combining fluffy pancakes with Dan-O’s Cheesoning and a taco-style twist that’ll have everyone coming back for seconds. Whether you’re making brunch for the family or leveling up your weekend breakfast game, this easy pancake taco recipe is guaranteed to hit different.

Ingredients

2 tbsp Dan-O’s Cheesoning
1 tbsp Dan-O’s Chipotle Seasoning (optional)
Pancake batter for 10-15 pancakes
1 packet of bacon
1 cup pancake syrup

Scrambled eggs:

2 tbsp Dan-O’s Cheesoning
8 large eggs
1/2 cup half and half
2 tbsp butter
½ cup Shredded parmesan cheese
½ cup chopped green onions

Preparation Instructions

Cook up your bacon however you like it! Want a little extra kick? Hit it with some Dan-O’s Chipotle while it’s cookin’.
Next, grab 1 cup of maple syrup and mix in 1 tbsp of Dan-O’s Chipotle Seasoning. Stir it up real nice, then warm it up on the stove or in the microwave.
Now let’s make them pancakes. Mix your batter as usual, but don’t forget to toss in 2 tbsp Dan-O’s Cheesoning for that cheesy goodness. Cook ‘em up thin and wide — you want these bad boys foldable like tacos without crackin’. Keep ‘em warm till it’s taco time.
Crack 8 large eggs into a bowl and beat ‘em till they’re pale yellow and nice and bubbly. Pour in 1/2 cup half and half and season with 2 tbsp Dan-O’s Cheesoning. Then whisk like your breakfast depends on it! You’re tryin’ to get as much air in there as possible for ultra fluffy eggs. Hand whisk, electric mixer, stand mixer — whatever gets the job done.
Heat up a nonstick or cast iron skillet over medium-low heat and melt 2 tbsp unsalted butter. Once that butter starts hissin’ when water hits the pan, pour in the eggs. Let ‘em sit for about a minute — no stirrin’ yet! You want the bottom barely set with no browning.
Using a spatula, gently push the eggs from the edges toward the center while tilting the pan so the runny egg fills in the gaps. Keep workin’ your way around till the eggs are mostly set but still look a little glossy. If you like firmer eggs, cook a little longer.
Turn off the heat and gently fold the eggs until everything’s cooked through but still soft and fluffy. Don’t go shreddin’ ‘em up — keep those curds big and beautiful. Transfer to a plate while they’re still moist because carryover heat is gonna finish the job.
Now build them breakfast tacos! Fill each pancake with fluffy eggs and crispy bacon, drizzle over that spicy maple syrup, sprinkle with chopped green onions, and Yum Yum Get Ya Sum!®